Sunday, 28 April 2013

Cakes, Cakes let them eat Cakes

Cakes, Cakes let them eat Cakes is my new theme tune. I got interested in cake decorating last year and in September my daughter Natalie and I enrolled in night school. The course sounded very interesting and I was keen to learn lots more. I am not sure I am going to be great at these cakes but I think I can turn out a fair one. I do also feel I have learnt a lot at school and improved my skill.
The only thing is as soon as people know that you do cakes they all ask lol. I am sure I don't want to do it as a business but I do enjoy making for friends and family.
My most recent is a three tier cake for a 50 birthday and boy was I scared. I had never made a stacked cake so It was stressful. 
I started by making a Madeira sponge the amounts for a 9 inch square or 10 inch round are:-

Bake time 1 hr 20 mins makes about 28 slices

350g (12 oz) softened butter and golden caster sugar
6 eggs
350g (12oz) sifted self raising flour
175g (6 oz) plain flour
grated zest and juice of 1 1/2 lemons
cream butter and sugar together until soft
Add eggs one at a time and mix. Fold in flour and lemon.
Bake at 170c (150c fan oven). Gas mark 3

When it cooled down I split it into two layer.
I made up some chocolate butter cream and put the layers together , I roughly covered the outside and set in fridge to set over night.
The next day I covered the cake in roll out fondant, I used the tips I picked up from my class to
get the top as smooth and flat as I could. I was pleased with it even if I need more experience.

For me it was going to be a stacked cake so I did the same to each cake. I then used bubble straws ( ebay) to act as a support for the layers. You can use wood but they push the cake out and the straws just sit nicely down inside the cake,
To make the frills I rolled out short lengths of fondant. I used cut bits of dowel rod and then put the fondant across. The I put more dowels on top and gently pressed down.

This made your frills. I let them dry a little as it was easier to pick up.

I used a little water to stick them on and tried to cover the joins as best as possible.

When It was dry I added black ribbon and also made a 50 from black modelling paste for the top

I think it turned out good and also tasted great . Every time I make one I will share with you and if you want to know anything please ask. Go forth and say Cakes, Cakes let them eat Cakes.


  1. A fabulous cake. You must be so proud of your achievment. I'm attempting a layer cake this week. Nothing too ambitious though! Will make a change from cupcakes and macarons! xx

    1. Thanks Brigitte good luck with yours 2 xx

  2. love this cake, Jill,
    You are a fabulous person and talented cake maker, thanks so much for also making my 60th b/day cake xx

    1. Thanks jacky lol it was a pleasure to make a cake for such a nice lady xx


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